Instructions

Preheat oven to 200°C or 180°C fan-forced. Place rhubarb and strawberries in a small baking dish. Drizzle with juice and sprinkle with half the stevia. Bake, covered with foil, for 10 minutes. Remove foil. Bake for 5 minutes or until rhubarb is tender. Set aside to cool completely.

Meanwhile, combine yoghurt, vanilla and remaining stevia in a bowl. Cover and place in fridge until required.

Divide half the yoghurt mixture among 4 small serving glasses. Top with cooled rhubarb mixture and remaining yoghurt mixture. Drizzle with fruit juices from baking dish to serve.

^Six-month pre-post study on 152 participants, conducted by the University of North Carolina at Chapel Hill, Weight Research Lab. Study funded by Weight Watchers. Sleep data and happiness data reported by trial participants after 6 months on WW Freestyle based on the Pittsburgh Sleep Quality Index and the Oxford Happiness Questionnaire.#Lost weight on prior program and WW Freestyle. Weight loss may vary.